From the Blog

Now healthy cooking is a topic I can relate to. I have been trying to practice healthly cooking for many years, that is until I started […]

I guess I can’t just relax on vacation. I looked for a cooking class in Fredericksburg for the weekend we would be there and found the […]

Charcuterie traditionally referred to the production of pork-based pates, terrines and galantines, but now includes similar products made with game, poultry, fish and shellfish. The study […]

I hosted this month’s student supper club at my house. Lisa and her husband Grady, Ray and his wife Diane, and Tela came bringing some outstanding […]

I was looking forward to this class. After all, I live in Texas and know the foods, love New Mexico and cook many NM dishes, grew […]

After a review of sauce basics with Chef JD Loy and a discussion of classical sauces vs. modern sauces we got down to business. (In case […]

Pennsylvania, Vermont, Ohio, Maine, Massachusetts, Illinois, Virginia, New Jersey, Delaware, New York, Maryland and New Hampshire were the states we studied in Week 7. Lots of […]

We had very interesting presentations on Greece (Eric), Lebanon (Jessica), Israel, (Patti) Spain (Stephanie), Morocco (Kristin), Southern Italy (Lisa), Egypt (Callie), Southern France (Tela) and I […]

A few of us had been meeting at our homes outside of class and mentioned it to Chef Kurima. She suggested opening it up to all […]

Asian food is hard to cover in a few hours. So many countries, so many foods. We had reports on Eastern China, known for stinky tofu, […]